Slow Cooker Beef Bourguignon
Beef Bourguignon is a classic French stew, and this slow cooker version brings all the depth and richness of the traditional dish with the ease of hands-off cooking. Tender chunks of beef simmer in red wine and beef broth with aromatic herbs, vegetables, and bacon for a cozy, elegant meal.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 slices bacon chopped
- 1 onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz mushrooms quartered
- 1/4 cup all-purpose flour
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season the beef cubes with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
- In the same skillet, cook the chopped bacon until crispy. Remove and add to the slow cooker.
- Add the onion, carrots, and garlic to the skillet. Cook until the onion is translucent, then stir in the tomato paste.
- Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and transfer to the slow cooker.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or until the beef is tender.
- About 30 minutes before serving, add the mushrooms to the slow cooker.
- To thicken the sauce, mix flour with a bit of water to form a slurry and stir it into the slow cooker. Cook for an additional 30 minutes.
- Remove bay leaves, garnish with fresh parsley, and serve.
Notes
This dish pairs beautifully with crusty bread or mashed potatoes. If you prefer a deeper flavor, use a full-bodied red wine and brown the mushrooms before adding them to the slow cooker.
Nutrition
Calories: 540kcal
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